Apple and clotted cream traybake
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
Apple and clotted cream traybake
Clotted cream replaces the more usual butter in this easy family-style cake, and gives a lovely light texture
Serves: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
297Kcal
Fat
13gr
Saturates
8gr
Carbs
40gr
Sugars
25gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 2 medium Bramley apples, about 400g
- 2 large eggs
- 225g caster sugar
- 1 x 227g tub clotted cream
- finely grated zest of 1 lemon
- 225g self-raising flour
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- 4 tbsp apricot jam
Step by step
Get ahead
Keeps for up to 3 days in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20 x 30cm traybake tin with baking paper.
- Peel and core both apples, cut one into fine dice and set the other one aside.
- Put all the cake ingredients, except the jam, in a mixing bowl; whisk with an electric hand whisk until creamy. Stir in the diced apple and spoon the mixture into the lined tin. Thinly slice the remaining apple and arrange on top. Bake for 40-45 minutes until golden and just firm.
- Warm the jam then press through a sieve to remove any lumps. Brush over the cake as soon as it comes out of the oven, then leave to cool completely in the tin before cutting into slices.
